Journal ArticleDOI
Production of flavours by microorganisms
TLDR
A comprehensive review of the state of the art in bio-flavour synthesis can be found in this paper, with emphasis on currently commercialised processes and regulatory aspects of biotechnological production of aroma compounds.About:
This article is published in Process Biochemistry.The article was published on 1992-07-01. It has received 252 citations till now. The article focuses on the topics: Literature survey & Flavour.read more
Citations
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Journal ArticleDOI
New developments in solid state fermentation: I-bioprocesses and products.
TL;DR: SSF processes offer potential advantages in bioremediation and biological detoxification of hazardous and toxic compounds and appear to be a promising one for the production of value-added ‘low volume-high cost’ products such as biopharmaceuticals.
Journal ArticleDOI
Application of solid-state fermentation to food industry—A review
TL;DR: In this article, the application of SSF to the production of several metabolites relevant for the food processing industry, centred on flavors, enzymes (α-amylase, fructosyl transferase, lipase, pectinase), organic acids (lactic acid, citric acid) and xanthan gum.
Journal ArticleDOI
Biotechnological production of flavours and fragrances
Ulrich Krings,Ralf G. Berger +1 more
TL;DR: The perspectives of bioprocesses for the oxifunctionalisation of lower terpenes by genetically modified organisms and economic aspects are discussed.
Book ChapterDOI
Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies
TL;DR: The use of solid-state fermentation as a means to improve economical feasibility of these processes is considered, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technology for the production of a wide range of flavours.
Journal ArticleDOI
Odor compounds in waste gas emissions from agricultural operations and food industries.
Sugima Rappert,Rudolf Müller +1 more
TL;DR: The present paper reviews the available information regarding odor emissions from agricultural operations and food industries by giving an overview about odor problems, odor detection and quantification, and identifying the sources and the mechanisms that contribute to the odor emissions.
References
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Journal ArticleDOI
Identification of cultures of wood-inhabiting hymenomycetes
TL;DR: A multiple-choice key for the identification of cultures of 149 species of wood-inhabiting Hymenomycetes, whose cultural characters have been published previously, is based on the following diagnostic characters: presence or absence of extracellular oxidase, types of septation of hyphae, occurrence of special structures and accessory spores, color ofhyphae and mycelial mats, color changes in agar.
Journal ArticleDOI
Studies in forest pathology. VI. Identification of cultures of wood-rotting fungi.
TL;DR: A numerical key for the identification of cultures of 126 species of wood-rotting fungi, with accompanying descriptions of the cultural characters of each species, is presented.
Journal ArticleDOI
Microbiological and Enzymatic Production of Flavor and Fragrance Chemicals
TL;DR: (1989).